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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed numerous metal & plastic pans & ladles that were stacked as clean but still had food residue & debris adhering to them. Observed a condiment bottle with dressing still inside, lid screwed on. Observed several small utensils & measuring cups in a dish tray that were still soiled. Corrected during inspection (CDI) - all items sent back to be scrubbed & rewashed.
Food contact surfaces shall be clean to sight & touch. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed two containers of 1000 island dressing, made in house, dated for 11/13 & 11/28 in the walk in cooler. Observed pimento cheese dated 11/24, made in house, in the walk in cooler & a container of it in the grill drawer as well. Observed a container of cooked sausage Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-Storage - P - Observed closed containers of sterno fuel on the prep surfaces in the kitchen & closed containers of butane stored over the prep sink. These containers are used with food equipment, but are not food safe chemicals - keept stored to prevent contamination.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Observed in the walk in: sausage links at 74F tightly packed in a closed container under another container of sausage links; cooked mushrooms at 79 tightly covered; and diced tomatoes at 52F at the back of a shelf, tightly packed in a deep container. Observed cooked onions in a pan of ice on the drain board, but ice was not touching the onion pan & onions were not being stirred. CDI - Person in charge immediately took links & had them spread on a sheet pan - they cooled to 48 in 1 hr. Mushrooms were uncovered & stirred, cooled to 58 in 1 hr. Tomatoes cooled 1 degree in an hour - PIC had them spread out in a smaller container. Onions were stirred & more ice & water was added to the bottom pan.
REPEAT - full credit will be deducted on next inspection if no improvement.
A) Cooling shall be accomplished in accordance with the time & temperature criteria specified by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified, during the cooling period to facilitate heat transfer from the surface of the FOOD |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C - Observed white closet-style shelving over the 2 prep sinks. This shelving does not have easily cleanable brackets or wall mounts & is not indicated for kitchen use. Observed drink crates used as shelving for the oil under the prep sink. These are not easily cleanable. Replace with approved shelving. Trim caulk under the bar to make smooth & easily cleanable.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed that the cooler drawers under the grill do not close unless manipulated significantly & pushed very hard. Have repaired to help with cold holding.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue on gaskets throughout the kitchen, on spice shelves, on the table by the fryers, on the inside of the cabinets by the ice machine, on the inside of the ice machine, around the splash guard at the handwashing sink, & on doors to coolers & freezers. Clean areas.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. REPEAT but improved. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil & residue on the wall behind the dish line, in corners of door ways & along edges of walls. REPEAT but improved. Continue organizing items & cleaning areas.
Physical facilities shall be cleaned as often as necessary to be kept clean. |
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